Schinga is the name of the frappato that bears the chef Ciccio Sultano’s signature; it is produced and bottled by the farm Paolo Calì di Vittoria. Thanks to his ten years’ experience in this field, Paolo Calì decided to support the chef and to follow all the developments and tries, until they produced the frappato they both had in mind.
A new challenge for the star chef, who wanted, with this production,to direct his attention to the area of Ragusa and to his many friends, with whom he shares his ideas and projects. Actually, it is not a wine for sell but an invention that bears the signature of Sultano and of the many persons, who have believed in it, first of all Paolo Calì, master Giovanni Robustelli, who curated the label illustration and the Copystudio team,that followed the graphic coordination.
A magnum that, as frappato, represents the future according to Sultano.
Let’s start from the choice of the name: Schinga.
‘In dialect –Sultano explains – it is the small piece of wood, that sometimes, accidentally, can stick into your skin and you need a lot of time to remove. It is not a fast process and, on the contrary, it becomes an obsessive thought, since it does not hurt, but you can feel some discomfort. You spend hours trying to remove it and even if you are doing anything else, you must always think at that schinga. Also the label created by Giovanni Robustelli embellishes this frappato. A watercolour painting that portrays a delicate woman, who is trapped in these shades of colour that are nothing but ramifications… from where the wood takes shapeand very thinsplinters branch off. Even if they are imperceptible, you can get rid of them with difficulty. In conclusion, it is a life metaphor, where happy moments alternate with annoying ones, which however keep attention and passion high.
This wine – Ciccio Sultano said – is the realization of one my passions.As a chef I love when a glass of wine accompanies my meal. I have imagined my product to have everything I look for in a wine and to represent the passion I put into my work, the force of my ideas, my relationship to my country, the awareness that you can dare anything and the love of each of us. I – the chef concluded – involved many of my aspects and certaintiesin this product, and now it is your turn to judge this work.’